I have found this recipe in the book “Gluten Free Girl” by Shauna James Ahern. I modified it though a little bit. The cream of mushroom soup came out really, really delicious, but had one problem. I didn’t like the color of it. (Therefore no picture) lol I need to figure out how to make it more appealing to the eye. 😉 But it taste really awesome.
Cream of Mushroom Soup (Version 1)
3 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves of garlic,peeled and smashed
1 and 1/2 pounds chopped white button mushrooms
1 large onion, peeled and diced
1 carrot, peeled and quartered
2 stalks celery, chopped
2 tablespoons chopped fresh thyme (I didn’t use it in my soup. I put some parsley though).
3 tablespoons white rice flour (I forgot to add it lol).
1/2 cup dry sherry– I didn’t ue it,since I don;t drink,use alcohol. I replaced it with balsamic vinegar– but just little bit,maybe 1 tea spoon.
2 cups cream– I replaced it with vegan sour cream (made of tofu)-works really great. I used just one package of it.
2 teaspoons salt
2 teaspoons cracked black pepper
Bring the pot to medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter melts,add smashed garlic and stir for 1-2 minutes.Add the mushrooms, onion,carrot,celery. Cook for 7-8 min. ,stirring occasionally. (Mushroom will loose the volume after a while,so there will be less in your pot than at the beginning). 😉
Add the thyme to the vegetables.Cook for 1 min. ,add the rice flour.Cook for 2-3min.,stirring frequently).
If you use sherry-now it is time to add it. When the sherry reduced its volume by half,cover the vegetables and herbs with enough water to cover it by 1 inch. Bring the liquid to boil,cook for 10min. on medium-high heat.
Puree the soup to blender. Strain through a sieve and return soup to the pot.(I think the hand blender will work here just fine. And it is less to clean after 😉 Bring the soup to boil,add cream , whisk in the remaining 2 tablespoons of butter. Add salt and paper.